Nick ‘The Knife’s’ Zesty Orange Beef Stir-Fry

Hold the ginger in one hand and using the edge of a spoon peel off the skin. Now finely chop the peeled ginger.

Slice the steak as thinly as your knife skills allow. Coat the strips in half of the cornflour and a pinch of salt and pepper. Heat a couple of tsp of olive oil on high heat in a non-stick pan. When the oil is really hot, stir fry the steak for 2 mins and then keep it to the side.

Cook the noodles in the boiling water with half the vegetable stock pot for around 4 mins (1 or 2 nests depending on how hungry you are!). The noodles are ready when they are ‘al dente’ (i.e. they still have have a hint of firmness left in the middle). Drain the noodles and put them back in the pot with cold water for later.

Mix together the orange juice and soy sauce in a small bowl or a cup. Stir in the remaining cornflour, the orange zest and the muscovado sugar. Tip: Make sure you mix it thoroughly so there are no lumps.

Heat a couple of tsp of olive oil in your non-stick pan on high heat. Once hot, cook off the garlic, ginger and a tsp of diced chilli (less if you like it mild). After 1 minute add in the mange tout to cook for 2 more mins.

Give your soy sauce mixture another good stir. Add your steak strips into the pan followed by the soy sauce mixture. Drain and add the noodles (don’t worry that they’re wet as this will add to your sauce). Toss everything together for a couple of mins.